Freezing Point German Tower

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Ingredients	Parts
Tapi:
Anjia Butter	1000g
Caster sugar	500g
Whole egg	400g
Cheese powder	250g
Low-gluten flour	200g
Salt	4g
Tower liquid:
Beary Costa Sauce Cheese Flavor	400g
Milk	750g
White sugar	150g
Salt	6g
Egg yolk	350g
Light cream	700g

Production steps

Tapie:
1. Beat Anjia butter and white sugar until white, add eggs and mix well. Then add cheese powder, low-gluten powder, salt, and stir evenly. Keep refrigerated for 2 hours, set aside
Tower liquid:
1. Stir the Gabriel cheese and salt and white sugar together, add the egg yolk and stir evenly. Then add milk and whipped cream and stir evenly. After all the ingredients are evenly stirred, sift through a sieve and set aside.
The egg tart skin (40g) is shaped and placed in a mold. Pour in 2/3 of the egg mixture.
Baking temperature: 170 degrees in the air oven, bake for 16 minutes
The size of the tin foil cup is 5cm high, the size of the cup mouth is 7.5cm, and the size of the cup bottom is 4.5cm